1 Jun 2009
The Centre for Health Protection (CHP) of the Department of Health is investigating a case of suspected food poisoning involving 15 people and reminded members of the public to observe good personal, food and environmental hygiene to prevent food-borne diseases.
The affected people, nine males and six females aged between 10 and 65, attended a banquet in a restaurant in Tai Po on May 30. They developed abdominal pain, nausea, vomiting, diarrhea and fever four to 35 hours after the banquet. They sought medical treatment and did not require hospitalisation.
CHP reminded people, especially food handlers, to observe good personal and environmental hygiene to prevent food-borne diseases.
People are advised to take the following measures:
* Do not consume food that has been discoloured or tastes abnormal; and
* Wash hands thoroughly before eating and after going to the toilet.
Members of the trade are reminded to:
* Obtain raw materials from reliable sources;
* Clean and cook food thoroughly before serving to customers, particularly crustacean and bivalve seafood such as shrimp, crab, oysters and clams;
* Keep raw and cooked foods separately to reduce the risk of cross-contamination;
* Cold dishes should be kept at four degrees Celsius or below and hot-served foods, at 60 degrees Celsius or above over warming devices;
* Food should not be left at room temperature for more than two hours; and
* Observe good personal and environmental hygiene.